Experience the vibrant flavors of Mexican cuisine with this delightful Mexican Grilled Shrimp Bowl. Featuring juicy grilled shrimp, a zesty corn and black bean salsa, and a creamy cilantro-lime sauce, this dish is a wholesome and satisfying meal that celebrates fresh ingredients and bold seasonings.
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Ingredients
For the Shrimp:
🍤 500g raw shrimp, peeled and deveined (31-40 count)
🌶️ 1 teaspoon Tony Chachere's Creole Seasoning
🧂 1 teaspoon Slap Ya Mama Cajun Seasoning
🇮🇹 1 teaspoon Italian Seasoning
🧄 1/2 teaspoon garlic powder
🧅 1/2 teaspoon onion powder
🌶️ 1/4 teaspoon red pepper
🧈 2 tablespoons butter
For the Corn and Black Bean Salsa:
🌽 2 ears of sweet corn, kernels cut off the cob
🧅 1/2 cup diced white onion
🥫 1 can black beans, drained and rinsed
🍅 1 red tomato, diced
🌿 1/4 cup chopped cilantro
🌶️ 1/2 teaspoon red pepper flakes
🧂 1 teaspoon salt
🫒 1 tablespoon olive oil
For the Cilantro-Lime Sauce:
🌿 1/2 cup sour cream
🧂 1/4 teaspoon salt
🌿 1/4 cup cilantro leaves
🍋 Juice of 1 lime
For the Rice:
🍚 2 cups white rice
💧 Water (as per rice package instructions)
Instructions
Prepare the Corn Salsa:
- In a pan, melt 1 tablespoon of butter over medium heat. Add corn kernels and sauté until they become golden brown and slightly charred.
- In a bowl, mix sautéed corn, diced white onion, black beans, diced tomatoes, red pepper flakes, salt, olive oil, and cilantro. Set aside.
Make the Cilantro-Lime Sauce:
- In a blender, combine sour cream, salt, cilantro, and lime juice. Blend until smooth. Adjust seasoning to taste if necessary.
Marinate and Cook the Shrimp:
- In a resealable bag, combine shrimp with Creole seasoning, Cajun seasoning, Italian seasoning, garlic powder, onion powder, and red pepper. Seal the bag and shake well to coat shrimp.
- Melt 1 tablespoon of butter on a griddle or in a pan over medium heat. Add shrimp and cook until they turn pink and opaque, about 3-4 minutes per side.
Cook the Rice:
- Prepare white rice according to the package instructions.
Assemble the Bowl:
- Place a base of cooked rice in each serving bowl. Top with grilled shrimp, followed by corn and black bean salsa. Drizzle generously with cilantro-lime sauce. Serve immediately.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approx. 450 per serving
Proteins: 26g, Fats: 18g, Carbohydrates: 50g
Equipment: Large pan, Blender, Griddle or large skillet, Bowl for mixing salsa
Cooking Tips
- For a little extra crunch, grill the corn before cutting off the kernels.
- Adjust the cilantro-lime sauce to taste by increasing lime juice for more tanginess.
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